enough heavy cream to total about 120 ml liquid (about 80 ml cream if using other liquid)
Topping
12.5 g sugar (per custard)
a few drops water
a tiny squeeze honey (or corn syrup, or golden syrup)
Instructions
Preparation
Mix egg yolk and sugar with a fork until smooth.
Mix in the vanilla, then the cream.
Pour into a small ramekin (about 150 ml).
Bake at 121 °C (120°C) until consistency seems slightly gelatinous when tapped, about 45 minutes.
Cool and then chill.
Topping Preparation
For the topping, combine about 12 g sugar (per custard) with a few drops of water and a tiny squeeze of honey (or corn syrup, or golden syrup) in your smallest pan.
Turn heat on medium and cook until amber, swishing it around toward the end to make sure it cooks evenly.
Pour just enough caramel to coat the top into the ramekin, and swirl it around to even it out.